Women Running The Liquor World: Part Three

Though the spirits industry is often characterized as one dominated by men, that isn’t to say that there aren’t plenty of women who are currently at the helm of some of the world’s most notable liquor brands. From master distillers, brand ambassadors and owners to those at the forefront of marketing, innovation and every role in between, these women haven't let stereotypical industry “norms” hold them back. Today they are leaders in their respective fields, shaking up the world of liquor, all while proving gender is irrelevant when it comes to crafting the perfect libation.

As a part of an ongoing series, we chatted with the badass women running the liquor world to talk humble beginnings, career paths, “made it” moments, favorite cocktails and more. This is part three of three of Women Running The Liquor World. For part two,click here.

Eboni Major, Bulleit Frontier Whiskey Blender

Bulleit Bourbon

Eboni Major, Bulleit Frontier Whiskey Blender

How did you get started in the whiskey world, is it something you’ve always enjoyed drinking?

Working on Bulleit Bourbon was my first job in the distilling industry. This was a dream come true as it has provided me many opportunities to learn and develop through an internship program. Previously I was in food quality, which has given me a solid foundation to build on. When I discovered the blending role, I knew it was for me and was thrilled when I got the call for my first interview. Though completely new to whiskey, I was extremely confident in my abilities.

Being new to the industry and the role and responsibilities of a blender is an exciting challenge that tests and teaches me every day. I’m proud to say the role has lived up to my expectations and I work with a team at Bulleit that encourages me to be creative and embraces possibilities without compromising tradition.

How has your taste for the spirit evolved over the years?

Before joining the industry, I was a rum and whiskey drinker but my tastes have evolved since then. Previously I enjoyed simple mixed drinks such as a whiskey and cola, but now I order my whiskey neat to appreciate what the liquid has to offer.

What is your favorite part about deciding the flavor of Bulleit?

My favorite part of choosing flavors for Bulleit is the start to finish ownership of the liquid. As a blender, I am on a team that decides mash bills, yeasts, barrels and more. We appraise all liquid before it goes into the barrel and again after aging to determine which ones will be used that year. The process requires sharp sensory capabilities. This gives me a great sense of pride, knowing that my job is creating consumer satisfaction and ensuring product consistency.

In your opinion, has the world of whiskey become more inclusive? How so?

The whiskey industry is definitely more inclusive. Typical of anything, change takes time. I have seen the industry diversify in many areas, such as age, gender and race. Traditionally, whiskey was made by older gentlemen and now we have younger generations leading the way. Secondly, women are not only key consumers, but we have also taken important roles in the production and decision-making of this industry. I am uniquely positioned to help bridge those gaps. The demographics for whiskey drinkers are changing quickly and I’m proud to be part of the evolution.

Are people generally surprised when they hear about your profession? What lead you to your current position?

When people find out that I’m a whiskey blender for Bulleit, most of the time people are both shocked and excited as it’s not a common career path, especially for a female or a minority. As a young woman from Birmingham, Ala., I’m proud of where I am today and thankful that taking the road less traveled led me to discover my passion for whiskey. As a Food Scientist, I assumed my chance to get into the industry would be in quality control. Had I just gone with that, I may have missed my dream position. I encourage anyone considering a career in this industry to just go for it. We have so much to offer.

Talk about your “made-it” moment, has there been one?

It’s hard to define a “made it moment” because I am always thinking of the next plan. Also, I am always trying to silence the impostor syndrome and award myself with the credit I deserve. My role evolved from an internship to a full-time position, which was a great accomplishment. There have been so many other moments after that, and those moments come when your colleagues trust your input and guidance. Because I love growth and evolution, I think there are several more “made-it” moments to come in my future.

What’s your favorite cocktail and why?

My favorite cocktail would be a Bulleit Blackberry Smash. I love how the high-rye content stands out in the cocktail but doesn’t overpower my love for all things fruity.

Camille Austin, US Ambassador, Montelobos Mezcal

Montelobos Mezcal

Camille Austin, US Ambassador “La Loba,” Montelobos Mezcal

How did you get started in the mezcal world, is it something you’ve always enjoyed drinking?

Always, always. Actually, I started with tequila when I discovered agave spirits back when I was a bartender. I fell into mezcal because the right people knew I loved tequila and understood, even before I did, that I would love mezcal!

How do you see the world of mezcal evolving? What are the challenges of being a female ambassador?

The universe of mezcal is evolving on many fronts, it is no longer this obscure spirit that only the bohemian rebels know about. It is still our national heritage and patrimony, it’s only being discovered by many other people now. The speed at which the demand for the spirit increases presents many challenges such as availability, change in quality or profiles, lack of access to substantial information about the category.

But there is some positive coming from the growth. It is driving traffic and awareness to Mexico and strengthening the economy with tourism.

I don’t consider myself afemaleambassador of mezcal, I consider myself an ambassador for the category of mezcal. Whether I am female or not, I have a responsibility to communicate a culture through my passion and love for the spirit and its history.

Talk about your “made-it” moment, has there been one?

If I had one of those moments, my job here would be done. In reality, it’s only getting started.

What’s your favorite cocktail and why?

I love a simple serve where I can still taste the nuances of the particular mezcal I’m sipping like a beautiful neat mezcal service: Montelobos Tobala neat, served with figs, dates, macadamia nuts and some artisanal salts.

As a Research Scientist at The Scotch Whisky Research Institute, optimizing flavor through different distillation and maturation conditions.

Best and worst part about being a master blender.

Best part is making the most delicious, rich and complex whiskies in the world. There are no worst parts, just lots of challenges, opportunities and problems to solve on a quest for continuous improvement. It's all good.

Do you feel more pressure to do your job well because you’re a female?

I don't feel pressure. Pressure is an internal state of mind, completely within our control. We all have a choice whether or not to react to external pressure. I do my best to create, deliver and share the whiskies. Don't know if I'd feel differently if I were male and I will never know!

When did you know you had “made it” in the liquor industry?

I don’t think I've 'made it,' as there's still lots to make. My job is never done.

If you had the chance to give your younger self-career advice, what would it be?

Slow down, stay grounded and get balance into every day. Life's too short to think any other way.

Favorite cocktail and why?

Blood and Sand, because it showcases the multiple layers of fruit and malt in the whisky. The orange enlivens and you can really taste the depth and character of the malt, especially with The GlenDronach 12-Year-Old Original.

Megan Brier, West Coast American Whiskey Ambassador at Beam Suntory.

Beam Suntory

Megan Brier, West Coast American Whiskey Ambassador, Beam Suntory

How did you get started in the spirits world?

I had always aspired to be an event planner, so, in my twenties when I landed a job a boutique hotel in Louisville, KY overseeing its event department—I thought I found my dream job. That, of course, was until I started partnering with the local bourbon distilleries to create events surrounding bourbon education and enthusiasm. The whiskey industry piqued my interest. From there, I became the general manager of an award-winning bar and restaurant that had a healthy bourbon selection. I prided myself in keeping my team educated by bringing in some of the top representatives from the local distilleries and suppliers. I created relationships with some of my favorite master distillers, brand ambassadors, and brewers in order to not only feed my passion but to partner on unique events and create a community around spirit education. And that’s when I discovered my true dream job: American Whiskey Ambassador Beam Suntory. It was a role where I could develop programming to inspire and educate people about bourbon.

Why did you create the event, “Bourbon Is My Boyfriend”? Why is it important to keep an open mind when it comes to the perceived flavor notes of whisky?

We often forget that tasting is subjective and each individual may be sensitive to different flavor components. In fact, the way bourbon tastes to me could be entirely different than it tastes to you! It can be intimidating to speak up and tell a room of strangers that you don’t taste or smell the same flavor components. I createdBourbon Is My Boyfriendto remove all pretention from bourbon tastings and to make the experience both inclusive and accessible. The program uses a language that any bourbon lover from the novice to the connoisseur understands—the same language we use every day to describe our best friend, lover or favorite family member. Through removing pretention from whisk(e)y tasting,Bourbon Is My Boyfriendinspires guests to describe bourbon utilizing human characteristics. By personifying the bourbons, I created a common and easily identifiable language that immediately puts everyone at ease to enjoy a Kentucky hug.

You’re a self-proclaimed Bourbon geek. What gets you most excited about whisky?

Bourbon is exciting, educational and constantly evolving. I love sharing my passion and in turn inspiring passion in others. Being able to create programming for the ultimate whiskey geek such as Jim Class, which is a trade educational experience that invites guests to take a deep dive into the Jim Beam portfolio—excites me just as much as creating an entertaining (and educational) pairing for any level of enthusiast, like Aged and Glazed, where bourbon and doughnuts are tasted side by side to highlight the importance of yeast—not to mention they taste delicious together!

When did you know you had “made it” in the liquor industry?

Ha! I am not sure I will ever think 'I’ve made it.' I often think, 'Damn, I’m lucky.' I have the opportunity to travel the country to share my passion over a bourbon or fabulous cocktail. I am surrounded by creatives in the bar community who are constant sources of inspiration. I get to work alongside distillers, bartenders, scientists and educators in an ever-changing, passionate industry. If that is what it means to make it, then I am all in.

If you had the chance to give your younger self-career advice, what would it be?

'Don’t be fooled by the myth of work-life balance!' So often we are told to find the balance and in searching for that equilibrium we become discouraged and frustrated. Doubt trickles in and you start to wonder what you are doing wrong. These thoughts are not conducive to success! It took me a few years, but I made the conscious decision to chuck the mythical work-life balance out the door. I believe that we are constantly juggling our priorities whether they are based in work, relationships, mental or physical health, etc. All of our priorities have a beautiful ebb and flow we need to not only be aware of, but accept. The older I get, the more acceptance I have for the constant change and the imbalance my life may possess. Some weeks my work takes priority, others it is my relationships; but, I do not think there is a perfect method to find the balance between the responsibilities with which we are tasked—and that is OK.

Favorite cocktail and why?

Lately, my go-to cocktail has been a Ward 8 with Jim Beam Rye. It’s refreshing and has an amazing historical component I enjoy sharing during seminars.

Angela Moore, Owner and Chairwoman of the Board, Virginia Distillery Company

Angela Moore

Virginia Distillery Company

How did you get started in the spirits world?

I had worked in the early days in data analytics and then ran a global collector’s group in the ceramics industry. I moved from selling china to selling whiskey–two very different industries. My love for high-quality single malts came as a result of growing up near a distillery in Ireland. I always loved Irish malts while my husband George really enjoyed his Scottish Malts.

In 2011, my husband invested in what was at the time, the shell of a building on 100 acres in the Blue Ridge Mountains of Virginia. This building would become the future distillery of Virginia Distillery Company.

As a female owner of one of the largest American Single Malt whisky distilleries in the U.S., do you think you have to work harder or act differently to get the respect of your male counterparts?

I get great pleasure in saying we have the largest independently owned American Single Malt distillery in the U.S. From a production perspective, we have the capacity to make over 120,000 9L cases of ultra-premium American Single Malt whiskey per year.

In any independent business, the proprietor has to work hard. But yes, I would say a woman has to work harder… to be taken seriously. The spirits industry as a whole is still very male-centric but it has been refreshing to see more women getting into production and management.

There are a number of females on the team at Virginia Distillery Company. Can you tell us more about that?

We have a great team here at Virginia Distillery Company and 50 percent are women, a percentage that holds true for our Management team as well. Maggie, our CXO, has done a great job in building out the consumer platform. Along with Maggie, our Brand Director, Marlene Steiner came to us from a Colorado producer of Rocky Mountain single malt, to join our independently owned Blue Ridge Mountain single malt distillery. She has a great background in both the wine and spirits industry herself and is leading the development of our new brand, Courage & Conviction.

Our Sales Director, Kate Johnston, is doing a fabulous job getting our current product line out in the market and she is supported by a number of women as Market Managers and our Sales Programming Coordinator. On the distillery side, Marian Cunningham is an Assistant Distiller who is involved in producing Courage & Conviction. Stacey Gallup is a member of our Corporate team and we have a number of very talented women on the Brand team, supporting the overall marketing and consumer relations functions. These include Jessica Bullard, Amanda Beckwith, Emma Stotz, Sarah Craun, Joan Lucy and a number of part-time team members who truly exemplify the spirit and energy of the company as a whole.

Best and worst part of being the boss?

The best part is being “undercover boss”–since no one expects a woman owner, I’m able to get a lot of honest opinions–from distributor reps to retail store owners to customers. After all, everyone is more likely to tell me what they think if they believe I’m another salesperson. I also love to see the successes. We sell one bottle or one case at a time. But, the big deal for us is to sell a cask at a time, which is 250 bottles.

The worst part is seeing someone fail. I believe women are much better mentors than men. For myself, I will work twice as hard to succeed, then twice as hard to make someone else successful, even though he or she might not be working out. Women continue to mentor, while men cut their losses sooner. I hate having to let someone go, as it means I have failed too in my role as mentor.

When did you know you had “made it” in the liquor industry?

Ask me this question in three to five years! In the meantime, I'm working hard to have our American Single Malt win Best in World, at the World Whiskey Awards in the UK, in the next few years. It will be our own Judgement of Paris!

If you had the chance to give your younger self-career advice, what would it be?

Given my age (I'm 60), I've seen much progress in the business arena for women, but the spirits industry is a whole other world. I would say; don’t be afraid to shout out how good you are and to think big.

Favorite cocktail and why?

I’m always a fan of whiskey neat, actually. I like the purity of the spirit and really getting to understand the nuances of the whiskey. If going for a true cocktail I like whiskey-forward classics such as an old-fashioned.

Marianne Eaves

Castle & Key

Marianne Eaves,Master Distiller, Castle & Key

How did you get started in the spirits world?

I have a chemical engineering degree from University of Louisville Speed School of Engineering and was selected for a very coveted and fortuitous internship at a global spirits company based in Kentucky. At that point, I hadn’t considered making booze for a living, but through the process of learning about the marriage of science and artistry to make bourbon, I fell in love.

What does an average day look like for you?

There are no average days. My role is twofold. I’m the face of our brand, as well as the person who is ultimately responsible for the quality of every drop that goes on the shelf and in bars. Sometimes I’m milling, cooking, monitoring fermentation and just generally turning valves. Other times I’m entertaining guests on and off-site, making friends on behalf of the brand, telling our story and vision of Castle & Key.

When did you know you had “made it” in the liquor industry?

When the Steve Harvey show called wanting to have me on the show for women breaking barriers, that was a pretty good indicator that my story was getting out there. Personally, I still feel like there are so many ways that I want to contribute and shake up the industry. I want to change and disrupt the same story that all bourbon distillers tell, bucking tradition and focus on a new and re-imagined approach to spirits experience.

If you had the chance to give your younger self-career advice, or women looking to get into your line of work, what would it be?

First and perhaps foremost, there is no difference in the ability of a woman or a man to perform this job. Don’t be afraid to do the scary thing, find courage in the confidence you have in yourself to grow. It’s ok if you don’t know it all, there is time to learn and people to learn from. Be gracious, be brave, and always trust that your passion will lead you. Getting out of your comfort zone is vital to success, never turn down an opportunity to learn and grow. Maintain your professional relationships, and as often as you can use your lunch hours to expand your network. Grab lunch with someone who you would like to get to know, either in your field or not. Don’t be shy about joining your male colleagues for a drink, this is an opportunity to build relationships, gain confidence in yourself, and also build your network of support.

Favorite cocktail and why?

I love a well-made, creative old-fashioned. This is a very simple cocktail that can be jazzed up in a million ways. I particularly enjoy a Castle & Key Gin Old Fashioned using honey syrup and savory, nutty bitters.

Erin Ward, Corporate Beverage Director, Alicart Restaurant Group

Alicart Restaurant Group

Erin Ward, Corporate Beverage Director, Alicart Restaurant Group

How did you get started in the spirits world?

When I started in this business I was working in the “back-of-house” cooking. While I was living in Calistoga, California, my love of the beverage business began. My neighbor Charlie Johnston, a winemaker and owner of Helena View Winery, was a great positive influence. At the time, many of my friends who had been working in the wine industry had a huge impact on me. We would all feed off of each other’s passions and would constantly share food and beverage ideas.

What's the most rewarding part of your job?

Making people happy, creating new ideas, teaching and mentoring my beverage managers.

Is it difficult managing so many beverage programs?

Our restaurants, Carmine’s and Virgil’s, are in multiple states, they are big, have a lot of employees and drive a ton of volume. Every day has its challenges but our beverage team is strong and together we keep things on track and consistent. The communication and collaboration among the beverage team are awesome and is really the secret sauce to our successful program.

When did you know you had “made it” in the liquor industry?

I’m not sure if I feel like I have 'made it.' There is still so much to achieve, though I will say that I am grateful to be in a position that I absolutely love and to have a job that I am extremely passionate about. As Carmine’s and Virgil’s achieve greater success and growth I am proud that our beverage programs are a key component of that success.

Please elaborate on being a female/on any challenges you've encountered working in this industry

When I first started working in this business there were few women, though there was definitely a strong female movement underway. Every day you had to prove yourself and show your worth. It definitely made me a stronger person.

Know a badass woman in the spirits industry? Or better yet, are you one? Send an email to hello@chelseadavis.com with a bio for a chance to be featured in the next edition of Women Running The Liquor World.